Keto Pumpkin Quick Bread – Gluten Free

Before I get down to this awesome low carb pumpkin quick bread recipe, I thought I’d ramble on a bit about my exciting terrifying weekend first…

But here’s a teaser photo of the keto pumpkin quick bread so I don’t lose you in the meantime. (If you can’t stand the suspense just scroll down for the recipe after my story about the spiders.) (Oh now you’re interested?) Fine then – read on…

Anyway, my day was going great…until the spiders (plural) incident.

It all started when I tackled some fall cleaning Friday, specifically the long wall of windows in our kitchen and master bedroom that look out onto Greenwood Lake. It’s a pretty amazing view to wake up to every morning. Unfortunately it’s become obstructed over the summer by the literally hundreds of spiders that come out of the cracks every night and build their webs all over them.

Welcome to life on a lake.

Spiders by the hundreds garland our house every night – even our cars are covered in webs every morning. It’s horrific. Especially if you hate spiders as much as I do.

I could go on and on about how terrifying it is to walk up the back stairs at night (aka. run the gauntlet) after hanging out by the lake 2 stories down only to have to fight your way through spider webs and actual spiders hanging from them in the dark.

I once had a spider drop right onto the front of my shirt on the way up the stairs, and I FELT IT LAND with a thud because it was so huge.

Screaming and wild arm waving ensued.

Followed immediately by several shots tumblers of bourbon just so I could sleep that night.

The spiders are a thing around here.

Anyways, in the light of a sunny, breezy day yesterday I waged war on them and took all of the screens down to brush gross webs off of them outside, and then I cleaned all the insides of the windows while Mr. Hungry cleaned the outside with a squeegy thingy on a telescoping pole.

It was going fine… until I was cleaning the insides of a window frame in the kitchen and must have hit a nest or something because tiny spiders rained down all over me, including falling into the sleeves and down the front of my tunic!

Are you paying attention?

SPIDER. RAIN.

You know you feel itchy right now just reading those words. Take a moment to absorb the horror.

I almost died – in fact I think I my heart stopped literally for a few seconds. Then the adrenaline kicked in and there was a lot of flailing and freaking out. If I had a video of it I’m pretty sure it would have been hilarious to watch, and I’d be a millionaire now after becoming an instant YouTube sensation.

As it is I’m glad Mr. Hungry was outside when it happened, because if he’d actually witnessed it I’d never, and I mean NEVER, live it down.

The man has the memory of an elephant for things like this. Don’t even get him started on how I react if a bee somehow ends up in the car with us!

But that’s a story for another day…

Anyway, I survived (barely) and my windows are clean and sparkly now. All tiny spiders have been eradicated (or that’s what I keep telling myself) and I’m ready to get back to work.

Speaking of work, I’m going to Food Blog University in Cancun, Mexico later this week and the Hungry men are tagging along as well.

Are there spiders in Cancun? No, right? I mean there are no spiders in the tropics… I’m sure of it… Right?

We’re all pretty psyched about the trip, and you can expect to see me posting annoying photos of fancy cocktails, gorgeous beaches, and hanging out by the pool on Facebook, Twitter, and especially Instagram pretty much all next weekend with obnoxious tags like #workishard and #lifestinks.

You’re welcome.

But you can’t hate me (much) because I’m leaving you with this awesome Keto pumpkin quick bread recipe to drown your sorrows in while I’m gone.

Keto Pumpkin Quick Bread Recipe Notes:

2. A longer, narrower loaf pan like this one will produce better results than a shorter, wider loaf pan. If that’s what you have, it will still work but you may have to cook it longer to get the center to firm up correctly – in which case cover the top in the last 15 minutes of cooking so it doesn’t over-brown.

3. Be sure to use large eggs – if you use extra large eggs it DOES make a difference. Soggy. Bread.

4. If you are making your own pumpkin puree make sure it’s well drained and thick or it will add too much moisture to your bread, making it – you guessed it, soggy.

5. Finally, like all quick breads this requires a cooling and setting period to firm up and be easy to slice. If you slice too soon it will be mushy and fall apart. For best slicing results you should lift it from the pan using the parchment and then wrap it loosely and let it sit overnight on the counter or in the refrigerator. The next day it should be significantly firmer and easy to slice.

That being said, you can do what I did and slice off the ends to taste and eat warm with the butter because nobody waits an entire day before tasting it – that’s crazy talk.

6. To make this recipe Paleo you can sub in 1/3 cup maple syrup for the granulated sweetener – increase the coconut flour by 1 Tbsp to absorb the extra liquid.

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I made this today and it tasted just like my mom’s high carb/high sugar pumpkin bread! Omg it was heaven! It was crumbly, though.

It is a very simple solution — next time, I will add 1 tsp of xantham gum for every cup of flour (so 2.5 tsp total). This is a common binder used in other gluten free recipes and it’ll ensure everything holds together.

Thanks so much for this – you made my week! And saved me from a carb binge!

Made this today. I used 2 snall loaf pans instead of 1 large. Reduced baking time to 45 minutes. Came out perfect! I even cut the emd off as mentioned and slathered with butter warm out of the oven. I cant wait to take this to work tomorrow for breakfast. Thanks Melissa, Awesome recipe!

Super awesome! My husband says I need to make more! After I put it in the oven, I realized I’d forgotten the almond milk! But, in the name of science, I left it alone and baked it for the recommended amount of time. And it’s perfect! Not sure if that’s because I didn’t drain the pumpkin, but who cares? It’s amazing! Thank you so much for working out these recipes for me to enjoy with friends and family!

Did anyone use a different sweetener besides swerve or plain erythritol? We really cannot handle erythritol on our household. Was thinking of using monk fruit or tagatose, but was wondering if anyone has tried and how it came out. Thank you!

You are a culinary genius!!!! My house smelled wonderful while it was cooking! I didn’t think that I could wait for it to cool overnight in the fridge, but self control won! The next day it was worth the wait! Thank you so much for your amazing cookbook and recipes. My mid life crisis of getting healthy was the best decision I could have ever made, and with your recipes it doesn’t even seem hard!!!! Thank you again!!!!

Yum! I followed the recipe exactly and used a muffin pan (12) they turned out slightly crunchy on the outside and softer on the inside. They weren’t quite as sweet as I would like (used Swerve confection) I do believe with that you have to increase the amount a little BUT these are sooo good drizzled with honey that I’m glad they aren’t too sweet! Thanks for the recipe!

It was crumbly, for sure! I have read the reviews and as you have mentioned many times over, “Did you use course Almond flour with skins”? My answer; Yes, I did! lololo The flavour was very very good!! So, I told my hubby to use a spoon. lolololol I will definitely make this again. I will use Bob’s Fine Almond flour next time around and see if this helps, as you say. Also, do I have to be precise with the measurements such as using a scale instead of measuring cups, etc? Hubby is Type II and we have been trying different recipes for years to keep his carb count down. And, by doing so has been functioning ultimately! And, much less medication if at all! My goal is to find recipes that are simple and nutritious all at the sametime and easy to make! Don’t require a lot of work. Foods to make for lunches/snacks away from home, where a microwave stove or even frig isn’t available. Thanks for an awesome recipe.

I made this yesterday, and this morning found the butter I was melting for this recipe still in the microwave !!! LOL……so I cut into the loaf to see if it was a complete disaster and I would need to make it again. I tasted it and yummmmmmm…..I won’t throw it out. I’ll freeze the 12 slices, and take each out to toast/grill when I need it. Imagine how wonderful it will taste next time when I include ALL the ingredients !!!!!!!!!!!! Thanks for the recipe.

I made this recipe last night. Let it sit overnight. Very disappointed with how crumbly it is this morning. (I used the correct ingredients). It completely falls apart even when sliced thick. I was hoping to toast slices for breakfast. Also a bit too sweet. Any suggestions?

I made this recipe today practicing for Thankgiving. The texture was very good. It did not really rise – is it supposed to? It was not very pumkin flavored enough for me I don’t know how to fix that. Any suggestions?

My experience with this recipe was not so good. I used muffin tins and shortened the bake time. It came out mealy, dense, and too crumbly to hold together. It just makes my mouth feel parched and gritty. I am not digging the texture AT ALL.

Looks and smells ok though. After swishing my mouth out, the aftertaste is nice. Maybe I’m just not a fan of almond flour texture.

Did you use a coarse almond meal with the skins still on like Bob’s Red Mill? If so you’d get that gritty texture – a super fine almond flour will cost a little more but give you a fluffy, soft texture that will be more like the real thing!

This was soooo delicious, thank you for another great recipe! Mine was quite crumbly and I used a regular loaf pan and didn’t get the cook time right so it was a little underdone. But it was still super good and I can’t wait to experiment with another loaf until I get the cook time right for the pan I have. Yummy. Whole family loved it.

Hello. Thank you for the recipe. I used the correct almond flour and purchased the recommended pan. The bread looked beautiful however, all I could taste was the bitterness from all the recommended baking powder. Is t

I just made this despite being absolutely certain that my weighing of sunflower seed meal (subbed for almond flour) and coconut flour rather than using volume must have resulted in too much flour due to the density of the dough. It turned out perfect. I’m used to gluten-free baking as well as low carb. My long, narrow pan has Medium size stamped on it. The recipe made one loaf plus two ramekin cakes. Thanks for this excellent snack!

This is so delicious! It’s the perfect amount of sweetness. I made it because I was trying the stuffing recipe that calls for this, which is also sooooo gooood!!! It’s been a week since I’ve had it and I’m already craving more. This will be a regular recipe for me, along with the stuffing. And not just for Thanksgiving either!

I was in the mood for something pumpkin and saw this and it looked amazing. I made it according to the directions and was so disappointed. Kept checking with the toothpick and it didn’t seem tomcook. So I extended the cooking time. The top got vary dark brown, almost burnt, and the middle was mush. Ended up throwing it in the trash. Not sure what went wrong.

Finally! A holiday dessert that makes me feel included in the treats! On very low carb diet and always looking for recipes close to the ‘normal’ ones. This is it! And it’s true- don’t slice until the day after 😊

One more thing! I froze one of the two little loaves and it thawed very nicely. Flavor and texture are just as wonderful as before freezing! I wrapped well in waxed paper, then wrapped well over that with heavy duty foil.

Hi there, I was looking for a pumpkin recipe and found your quick bread recipe! Will make this asap! I had to write and let you know I feel the same way about spiders – my husband says I have a spider sensor built in! LOL However, if I see one I make a very unusual sound not a scream it’s more of a guttural terrified noise. My husband can always tell when I run into a spider! Thanks for the recipe will make french toast tomorrow!

This is a regular in my house, I’ve also made the recipe for French toast. My new favorite way to serve this is with peanut butter! Oh yes!! It’s so so good. I make my own pb in my Ninja, nothing but unsalted dry roasted peanuts and just a tad bit of salt, keeps it totally guilt free!

I made this today exactly as instructed. I used a 9 1/2 inch by 5 1/4 inch loaf pan. It was fantacstic. I had to send half of it home with my daughter who also lives low carb. I have a picture to post on Facebook. Now, I just can’t wait to win my Instant Pot so I can try the Asian pot roast. Yum.

This recipe looks delicious. This may be a healthy alternative to my cranberry pumpkin holiday bread which has 3 cups of sugar and an entire cup of oil. Will definitely give it a whirl. (Just a side note here: the recipe says to omit the walnuts if there’s a nut allergy. This is a little late after the almond flour and the almond milk, no?)

Seriously been doing keto for a month now and this is the most delicious recipe I’ve made so far. So much better than the low calorie, low fat breads back when I foolishly followed low fat diets. Thanks!

Hi Mellissa – I made this today. Smelled incredible while in the oven. Unfortunately it broke as I was taking it out of the pan, which leads to my question. The inside (where it broke open) seems very soft and pliable, almost underdone although I know it IS done. Very much browned all around and I used the 12″ long pan. The only change I made was to add a half teaspoon of vanilla so that wouldn’t have changed anything. I’m wondering if you think adding more coconut flour would help eliminate that kind of ‘Play Dough’ texture on the inside? Or maybe more almond flour? I find this is a common problem in LC quick breads and cakes. I’m just not sure which way to go to try to remedy it. Any thoughts would really be appreciated!

Were you using a super fine almond flour or a meal like Bob’s red mill? If it isn’t a super fine grind then the absorption will be different leading to the texture issues you described. Also if you’re using extra large eggs that will make a difference. Since coconut flour is so absorbent it can definitely work to dry out your bread a bit if you continue to have this problem!

Thanks Mellissa. I don’t think either of these were the issue since I used large eggs and Honeyville almond flour. When I have had this problem in the past, the bread/cake has also been kind of crumbly/falls apart. I’m wondering if maybe I use too light of a touch on the almond flour. I measure it in the way I was taught to measure wheat flour, way back when in Home Ec 101: lightly spoon it in the cup and then level it out. I wonder if kind of digging the measuring cup into the flour and then leveling would be a better method. It would kind of pack a bit more into the measuring cup. Maybe that’s where my problem is coming from.

Do you really mean pumpkin puree or did you use solid pack pumpkin? There’s a huge difference between the two. Most grocers stock solid pack pumpkin, but I’ve come across one that stocks pumpkin puree, and it was so much thinner. I worked with it last year and made a pie, but it wasn’t nearly as good as solid pack pumpkin. So, that’s the reason why I ask.

Excellent! That tells me what I needed to know. The puree I accidently bought was much thinner than solid pack pumpkin. If you remember it being firm, that it wasn’t puree you used. :D Thanks for replying. <3

We have an almond allergy in our house. I was going to use coconut milk, but what could I sub for the almond flour? I saw someone mention sunflower flour. Not sure if I will be able to find that. Thanks, can’t wait to try.

Just beginning a low carb “lifestyle”. I have noticed that many of the recipe’s call for 1/2 coconut flour and 1/2 almond flour. I am wondering what each brings to the mixture? Obviously using only one kind does not work – if I understand the relationship I will do better when improvising. Can you tell me? Thanks. Going to try this. love pumpkin bread

Some recipes work with one or the other, but in baked goods coconut is more absorbent and spongy, whereas almond flour gives a more tender crumb. Carolyn over at all day I dream about food has some good tutorials on baking with both!

I made a half batch this morning and used sunflower seed flour instead of almond flour. (Much cheaper!) It made 9 muffins and turned out great! Bestest hot, but good cold too. I used more cinnamon too.

I make my own sunflower seed flour just by grinding sunflower seeds. You can grind them raw, or toast them, or what I did is I soak the seeds firs then dried them to reduce the phyic acid that’s found in nuts and seeds. But any way you want s. :) have your seeds works. :)

Thanks Melissa I did not have the long loaf pan so used mini loaf pans to cut down on time in the oven. Turned out perfect in about half the time! I also just sliced some and made french toast with it – sprinkled a bit of extra cinnamon on top and then sugar free syrup. Devine! thanks so much for all your great recipes. Another keeper.

Depends on your dietary restrictions – you could use regular milk but it would increase the carbs. You could also use a mix of half heavy cream and half water. Or unsweetened cashew or soy milk. The list goes on so it’s really up to you.

This is delicious! Thank you! My body doesn’t respond well to erythritol so I only used 1 tbs. of swerve and replaced the rest with 1/2 tsp. of stevia (thought I’d share just in case anyone else has the some tummy troubles :)).

Wow this is delicious- the top and edges are slightly crunchy yet inside is moist. Yummy! I have many bread pans but not the one you recommend. So….I made a loaf pan out of a foil disposable pan just for this recipe. I cut it to the dimensions you recommend & got a perfect loaf! I too cut off the ends (quite soon after baking) and refergerated the loaf– thank you for another fantastic recipe!

Melissa…THANK YOU! You saved Thanksgiving for me! I am low carb and gluten free. Everything on the menu was off limits to me except for the turkey itself. I made your pumpkin quick bread and the sausage/cauliflower dressing, along with some asparagus and was able to enjoy the meal with everyone else. I also wanted to add that they demolished the dressing; it was a huge hit!l. I used a spicy sausage instead of mild and it was fantastic! My sister in law loved the bread and even asked for some to take home with her. I told her about your website and advised her to make french toast with it. I definitely will!

The only off-plan thing I ate was a gluten free brownie.My SIL wanted me to have a dessert too, so she made some for me. But I tried to be good and shared one with my husband. I put the rest in the freezer to enjoy at a later time.

I plan to make this and I was hoping to use a Williams-Sonoma pumpkin loaf pan is a beautiful mold when turned out. I see the recipe calls for a parchment base. Will the bread turn out in a well greased pan without parchment? Thanks for your help and all your wonderful recipes!

I made it and it turned out beautifully! The batter was too good. I cannot wait to serve it tomorrow along with your pumpkin pie cheesecake, also beautiful (it didn’t even crack). Happy thanksgiving! I’m so looking forward to it…my calories will be a little high but I’ll be a fat burner through and through. Thank you for what you do!

Hi! This is a really great recipe! I’ve tried it as written, and it came out beautifully– but I also got the inspiration to try using banana extract instead of maple, and it makes for a great keto banana bread! (1 teaspoon, or to taste)

I forgot to ask..I use stevia as my sweetener of choice. How much would you recommend? Would it be 1/2 cup as well? Note I am talking about the Stevia in the Raw “cup for cup” sweetener, not the little packets.

I’m so grateful for your website! We lost Mom earlier this year so it’s our first Thanksgiving without her. Dad decided to order a prepared T-day meal for the family to make it easier on everyone. Unfortunately, of all the things that come with the meal, they are all either very high carb or have gluten. The only thing I can actually eat is the turkey. So, I am going to make this delicious looking bread and a couple of other sides (probably from this site as well!) to contribute!

My own spider story: I was about to get in the shower when I saw a large black spider near the drain. It had a big body but short, stubby legs. I called my husband in to take care of it for me. Suddenly about a thousand tiny baby spiders started jumping off the mom…she didn’t have sort legs…she was carrying all those babies! Luckily, since they were in the white tub they were easy to see. DH managed to wash them all down the drain, ran hot water in there and closed it so they couldn’t come back up. I was creeped out the rest of the day ***shudder***

Hi, made this last night and was a little unsure as to what texture the batter should be. Mine after mixing was very thick, almost cake like before putting it into the oven. Is this correct or should it be a softer more creamy consistancy like thick cream?.

I did add extra almond milk as it did seem too thick so next time I will go with the normal amount. I just wasnt sure and was eager to have something to go with my bacon and eggs in the morning. It is very tasty but a bit too moist and therefore dense…slicing it and then baking the slice in the oven for 5 mins did make it better..

If you beat the eggs before adding them you can remove a tablespoon or so before adding the eggs to the recipe. It’s still not exact though so if you find the bread is soggy maybe add another tablespoon or so of coconut flour to absorb the extra liquid next time.

Love the pumpkin bread recipe especially since it’s gluten free. About the spiders: call a good extermination company. Around here(Lake St. Clair) we have spiders too. The company will come out and spray the perimeter of your house(high and low). Stay inside and keep pets inside while they spray. After that, no more spider problem!

I made this yesterday evening and is is a great treat. I am often leery of gluten free / LCHF breads, but this is really excellent and helps me get in that Halloween-y mood! The bread came out wonderfully moist, not too sweet & is the perfect pumpkin treat with some coffee.

I picked up my almond flour from the bulk section at whole foods. I’m in California and had trouble finding maple extract. I did a quick google search and decided to use dark rum instead, which turned out well. I used disposable mini-loaf pans and split the batter into two. I also used a convection oven (no convection) since it has been so warm on the west coast. Baked for about 10 minutes less than called for.

I love the idea of using the mini loaf pans. Wish I would have thought of that sooner. I have my first loaf in the oven right now and am anxious to see how it turns out. I wonder if I make mini loaves if they would freeze well??

Two months ago I was put on a strict low carb diet due to health. I was bummed because I had 4 birthdays coming up and was going to miss out. That’s not even counting the holidays. Anyway I just wanted to say thank you for helping me with recipes that are not only low carb but taste really good. Today is my birthday and I can’t wait to try this pumpkin bread. It’s baking now and smells delicious. Good luck with the spiders.

I made but had some problems with texture. It crumbles apart like a corn bread. Taste great. I think the problem might have been my pumpkin. I had opened a large can of pumpkin a few weeks ago and it was more than my recipe needed so I froze the remainder. When it thawed the pumpkin seemed to separate from some water so I drained it before using. Other than that I made no changes. I used a regular loaf pan but the recipe said long thin loaf pan, not sure if I know what that is. Maybe pan size would be good. I really appreciate all the notes about the tendency to be to moist in the middle, let it sit and using large not extra large eggs. This is the extra I like to hear. Thanks for the recipe. I am going to try again with a new can of pumpkin but this one will definitely get eaten, crumbs and all!

I don’t have almond flour but I do have almond meal – can I just grind it into flour in my food processor? I really want to try this recipe soon! How would you make the slices into french toast? slice and dip into egg mixture and fry?

OMG- your spider story was probably horrible- I had to quickly scroll thru it and only picked up words here and there. I am terrified of spiders and can’t believe you endure that! I would have an exterminator on weekly recurring visits! But maybe this is why you have such amazing recipes? Because you stay inside mostly! haha!

WRT the pumpkin bread- I’m excited to try this! One of my fav, now off-limits, holiday foods is this amazing pumpkin bread with walnuts and chocolate chips. Did you by chance try a version of the above with SF choc chips? Any thoughts on adjustment I would need to make on other ingredients if I wanted to add some myself? Thanks!

First, I want to say that I love your recipes. However, it drives me crazy that you don’t include total carbs, which is what I go by. Is there any way you could include them with your recipes or at the very least, the fiber content so that those of us that do total carbs can figure that out? Much appreciated!

I made this this morning and couldn’t wait for it to cool. It was really good, especially with a pat of Kerrygold! Oh, and I forgot to add the maple extract and it was still good. Thanks for another great recipe!

Bread looks amazing, I can’t wait to make it! Spiders!! I grew up in Greenwood Lake, thank goodness I don’t remember spiders, but we sure have huge brown ones in Florida! I call them face huggers (like the Aliens movie) they are so big! I did buy the home barrier insect spray and sprayed all around the outside of the house up by the fascia and along the base of the house…bye bye spiders, and bugs of all kinds inside and out…lasts around 3 months or so before ya have to do it again. It is so worth it!!

I just need to tell you my own spider story- at my last job, every summer we’d go canoeing for our summer outing, and one year I was paired up with the head of our office -he was in the back so he was the one to steer. Well, at one point, he was checking his blackberry (of course) and we were about to crash into this willow tree. We avoided a full-on crash, but we still knocked into the tree branches, and all of sudden like 10 huge spiders fell into the canoe. I thought to myself “don’t panic, don’t freak out in front of everyone” and I just stomped them all quickly. But I’ll always remember that damn spider tree and how FREAKED out I was for a few minutes!!

Mellissa, thank you for all you do for those of us who occasionally miss the “finer” foods in life. I hate that you have to endure Cancun to hone your skills for us. You…are…awesome!

I’m not a big fan of pumpkin anything– but I have been known to dabble in the pumpkin breads. I’m expecting an Amazon shipment of my favorite finely ground (extremely fine) almond flour tomorrow, so I know what I’ll be making tomorrow night. (BTW: I ran out of this flour much quicker than usual due to your shortbread cookie recipe. Have had numerous requests for these…). 😊

As far as the spiders: I keep dynamite around just for those little critters. LOL!!

Oh…my…stars! I’m commenting on my own post from earlier in the week, b/c I am Ahh-mazed! As I said previously, I’m not a big fan of pumpkin goods. This bread is delicioso!! I didn’t have the long loaf pan, but I do have a wide, silicone loaf pan. I figured what I didn’t have in length should make up for in width. It cooked perfectly — didn’t need the extra cook time. It is so moist. My daughter said it reminds her of the (SBucks) coffee store pound cakes. Also subbed half of the sweetner with VitaFiber (don’t like to use a lot of the Erythritol or Xylitol). Are you aware of/familiar with VitaFiber sweetener?

I shivered several times reading your spider nightmare! I recently found out that if you put cracked open hedge apples around your foundation, that spiders will leave and never return!! Worth a try! They are those bumpy green balls that fall off trees in the fall.

So what you’re saying is that you enjoy standing by the windows to enjoy the lake view, but you still have to do a total eye roll about once a minute just to make sure no spiders are ready to JUMP on you, right?

Or stand back and look out from a distance ha ha! Actually the screens do a good job of keeping them on the outside, only one or two made it in this summer, but since I had them off and the windows were open when I was cleaning them that’s how they got me. Next year I’LL be the one outside with a telescoping squeegy and Mr. Hungry can do the inside job!!!

Glad to know I am not the only one… now “the man I marry” refuses to grasp the seriousness of the spider issue in our home. Still, I won’t crowd your comment section with my personal ordeal… Let me just say you have my sympathies…

great recipe, and wow to Cancun! I went there once many years ago, and it was spectacular…. ENJOY!

Men rarely do Sally – I think it’s the genetics! We haven’t been to Cancun since our honeymoon 22 years ago so I’m really looking forward to returning again finally! Unfortunately the weather has been kind of rainy down there so I’m just hoping for some sunny days!!!

Firstly, thank you for not including pictures of spiders in this post, though the mental image of tiny spider baths and big spiders that land with a thud will not be leaving me soon. Had any of those things happened to me, I would be dead. Did youknow they make spider spray? Kills instantly. Unfortunately the can is COVERED with pictures of spiders. So my can is strategically covered in masking tape. If you’re against chemicals, I’ve had really good luck this year using peppermint essential oil. Apparently they do not like it. You could spray the stairway with it. Enough arachnid talk…

I considered photos because I do have some pretty impressive ones from this summer, but in the end I decided it was too much. You’re welcome. Tee hee. I will be on the lookout for the spider spray for emergencies. Like that time I reached into the mailbox and felt something furry crawling and around and screamed in the street like a maniac. I ended up crushing that fat horror with a pottery barn catalog and two days later his cousin was setting up shop in there. Now I’m terrified to get the mail. Wish I’d had the spray then but I’d probably kill myself from overuse and inhaling the fumes. I have heard of the peppermint thing but haven’t tried it yet! In the early spring when they are just starting to get a foothold I’m going to peppermint the heck out of this house ha ha! Thanks for all of the recommendations – enjoy the bread and let me know how the french toast comes out if you beat me to it!

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My name is Mellissa Sevigny, and I use my culinary powers for good here at IBIH by creating delicious and satisfying low carb & keto recipes. If you’re looking to lose weight, feel amazing, AND eat some of the best food you’ve ever tasted – you’ve come to the right place. Welcome! Dig deeper →